The Well Fed network has recently posted an entry about persimmons and gives a recipe for persimmon salsa. I thought, in the spirit of the Holiday season, I’d go a little different and post about a sweet variation on the persimmon theme. Here is a recipe for persimmon pudding, which is very much like a smooth bread pudding. The taste is somewhere around pumpkin pie, but the taste of the persimmon is more prominent than the pumpkin in a pie.
Ingredients:
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups persimmon pulp
- 2 eggs
- 1 stick of butter, softened
- 1 teaspoon of vanilla
Directions:
- Preheat the oven to 350 degrees.
- Combine the dry ingredients and the wet ingredients in two separate bowls.
- Add the dry ingredients to the wet, just incorporating them. Don’t overmix, or you’ll likely create gluten which will ruin the silky texture of the pudding.
- Add the mixture to a 13 by 9 baking pan and bake for 50 minutes, or until the mixture has a little wiggle, but spring back into place (like a custard).
- Allow to cool, and serve with whipped cream or this simple sauce:
Persimmon Pudding Sauce
Ingredients
- 1 cup light brown sugar
- 4 tablespoons flour
- 1 3/4 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla
- dash of salt
Directions:
- Combine the ingredients in a medium saucepan.
- Bring just to a boil, then lower the head to medium-low.
- Cook until the sauce has thickened.
- Allow to cool slightly, then pour the sauce over the persimmon pudding.
- Allow the sauce to set, and serve (with whipped cream, even!)
I hope you enjoy! Happy Friday!
